Results 221 to 230 of about 237,982 (260)

Effect of processing on bioaccessibility and bioavailability of bioactive compounds in coffee beans

Food Bioscience, 2022
Colin Barrow, Hafiz Suleria, Malik Adil Nawaz   +2 more
exaly  

Volatile compounds as potential defective coffee beans’ markers

Food Chemistry, 2008
Adriana Farah, Aline Toci
exaly  

Role of Roasting Conditions in the Level of Chlorogenic Acid Content in Coffee Beans: Correlation with Coffee Acidity

Journal of Agricultural and Food Chemistry, 2009
Joon Kwan Moon, Takayuki Shibamoto
exaly  

COFFEE BEAN, AND METHOD OF PRODUCING COFFEE BEANS

2023
SUGINO RYOSUKE, KATAYAMA MAKOTO
openaire   +1 more source

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Food Chemistry, 2019
Gilberto Pereira, Dao Pedro de Carvalho Neto   +1 more
exaly  

Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT - Food Science and Technology, 2006
Leandro Oliveira, Adriana Franca
exaly  

Fungi associated to beans infested with coffee berry borer and the risk of ochratoxin A

Food Control, 2020
Luis Roberto Batista, Eduardo Micotti da Gloria, Sara Maria Chalfoun   +2 more
exaly  

A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Food Chemistry, 2007
Maria Beatriz A Gloria, Adriana Franca
exaly  

Physical and chemical attributes of defective crude and roasted coffee beans

Food Chemistry, 2005
Leandro Oliveira, Adriana Franca
exaly  

Caffeoyltyrosine from green robusta coffee beans

Phytochemistry, 1989
Mike Clifford
exaly